Ingredients
- POULTRY-CHICKEN DIVAN CREPES
- RICH BUT SO GOOD
- 1/4 CUP BUTTER
- 1/4 CUP FLOUR
- 2 CUPS CHICKEN BROTH
- 2 TSP WORCHESTERSHIRE SAUCE
- 3 CUPS GRATED CHEDDAR CHEESE
- 2 CUPS SOUR CREAM
- 2 10OZ PKG BROCCOLI SPEARS OR 1 1/2 LBS BROCCOLI, COOKED AND DRAINED
- 2 CUPS CHOPPED COOKED CHICKEN
- 12 COOKED CREPES
- Over medium heat, melt butter in small saucepan. Stir in flour and cook until bubbly.
- Add broth and Worcestershire sauce, cook, stirring until thickened. Add 2 cups cheese.
- Empty osur cream into medium bowl; gradually add hot cheese sauce, stirring constantly.
- In large shallow baking dish, place cooked broccoli and cooked chicken on each crepe.
- Spoon 1 TB sauce over each. Fold crepes over. Pour remaining sauce over all. Sprinkle with remaining cup of cheese. Cover and heat in 350 degrees oven for 20 to 30 minutes.
- Makes 12 crepes.
Preparation
Step 1
POULTRY-CHICKEN DIVAN CREPES
RICH BUT SO GOOD
¼ CUP BUTTER
¼ CUP FLOUR
2 CUPS CHICKEN BROTH
2 TSP WORCHESTERSHIRE SAUCE
3 CUPS GRATED CHEDDAR CHEESE
2 CUPS SOUR CREAM
2 10OZ PKG BROCCOLI SPEARS OR 1 ½ LBS BROCCOLI, COOKED AND DRAINED
2 CUPS CHOPPED COOKED CHICKEN
12 COOKED CREPES
Over medium heat, melt butter in small saucepan. Stir in flour and cook until bubbly.
Add broth and Worcestershire sauce, cook, stirring until thickened. Add 2 cups cheese.
Empty osur cream into medium bowl; gradually add hot cheese sauce, stirring constantly.
In large shallow baking dish, place cooked broccoli and cooked chicken on each crepe.
Spoon 1 TB sauce over each. Fold crepes over. Pour remaining sauce over all. Sprinkle with remaining cup of cheese. Cover and heat in 350 degrees oven for 20 to 30 minutes.
Makes 12 crepes.